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Mini Lemon Blackberry Cheesecakes

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Delightful mini cheesecakes blending creamy richness with tart lemon and sweet blackberries, perfect for any occasion.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tbsp sugar
  • 4 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 1 cup fresh blackberries
  • 2 tbsp sugar (for compote)
  • 1 tbsp lemon juice (for compote)
  • 1 tsp cornstarch (optional, for thickening)

Instructions

  1. Make the crust: Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press evenly into muffin tin bottoms and chill.
  2. Make the cheesecake filling: Beat cream cheese and powdered sugar until smooth, then add heavy cream, vanilla, lemon juice, and zest. Beat until fluffy.
  3. Assemble the cheesecakes: Spoon the filling over the chilled crust and smooth the tops. Chill for at least three hours or overnight.
  4. Make the blackberry compote: In a saucepan, combine blackberries, sugar, and lemon juice. Cook until thick; cool.
  5. Top the cheesecakes: Spoon the cooled compote over each cheesecake just before serving.
  6. Serve and enjoy: Garnish with fresh blackberries or lemon zest and serve chilled.

Notes

For extra flavor, add a pinch of salt or experiment with different fruits in the compote.

Nutrition

Find it online: https://yummyfirst.com/mini-lemon-blackberry-cheesecakes/